LEMONY BRUSSELS SPROUTS SLAW Salmon Grilling Rub
Serves 10 to 12
½ cup plain Greek Yogurt
½ cup mayonnaise
1 teaspoon finely grated lemon zest
1/3 cup fresh lemon juice
2 tablespoons Salmon Grilling Rub
Freshly ground black pepper to taste
2 pound raw Brussels sprouts, finely shredded in a food processor
⅓ cup salted roasted sunflower seeds or chopped peanuts
1. In a large bowl, whisk the yogurt with the mayonnaise, lemon zest, lemon juice and Salmon Grilling Rub. Add freshly ground black pepper to taste. Add the Brussels sprouts and toss to coat evenly. Fold in the sunflower seeds and serve.
NOTE: This Brussels sprouts slaw can be made ahead and refrigerated overnight.